ETNT - Spicy Potato Skins
- Number of Servings: 4
Ingredients
4 large Potato, raw (approx 1300 grams/2.87 lbs)Pam Olive OilSalt and Pepper to taste1/2 Cup 2% Milk1 Tbsp Butter1/2 cup Sargento Classic Sharp Cheddar Shredded - divided4 Scallions chopped - divided1/4 Tsp Chipotle Peppper1/4 Cup Daisy Light Sour Cream4 pieces Oscar mayer center cut bacon, cooked and crumbled
Preheat oven to 400
Coat potatoes with olive oil and lightly salt the skins. Bake for about 90 minutes, until tender.
Cut potatoes in half and, when cool enough to handle, carefully scoop out the warm flesh into a bowl (leave a thin layer of potato intact to help prevent tearing). Add the milk, butter,1/2 the cheese and most of the scallions (leave a little out for garnish) and stir until smooth. Season with salt and pepper.
Preheat the broiler. Carefully scoop the mashed potatoes into the hollowed-out potato halves. Top with a remaining cheese and place under the broiler until the tops are brown and crispy. 3 to 5 minutes.
Mix the chipotle pepper with the sour cream and place a dollop on each cooked potato. Finish each with bacon and remaining scallops.
Serving Size: 4
Coat potatoes with olive oil and lightly salt the skins. Bake for about 90 minutes, until tender.
Cut potatoes in half and, when cool enough to handle, carefully scoop out the warm flesh into a bowl (leave a thin layer of potato intact to help prevent tearing). Add the milk, butter,1/2 the cheese and most of the scallions (leave a little out for garnish) and stir until smooth. Season with salt and pepper.
Preheat the broiler. Carefully scoop the mashed potatoes into the hollowed-out potato halves. Top with a remaining cheese and place under the broiler until the tops are brown and crispy. 3 to 5 minutes.
Mix the chipotle pepper with the sour cream and place a dollop on each cooked potato. Finish each with bacon and remaining scallops.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 399.8
- Total Fat: 10.9 g
- Cholesterol: 32.4 mg
- Sodium: 409.3 mg
- Total Carbs: 60.9 g
- Dietary Fiber: 7.6 g
- Protein: 14.7 g
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